Ricotta & Spinach Stuffed Pasta Shells
Guaranteed to be a crowd pleaser! And it’s easier than you might think
️2 tablespoons of olive oil
️1/2 onion, finely chopped
️1 teaspoon of minced garlic
️3 handfuls of spinach
️1 cup of shredded mozzarella cheese
️1/2 cup of parmesan cheese
️2 cups of ricotta cheese
️1/2 tablespoon of seasoning salt
️1 teaspoon of fresh chopped parsley (optional)
️A few pinches of black pepper
️Approximately 15 jumbo pasta shells (make a few extras in case they break while boiling)
️1 large jar/can of your favourite marinara sauce
Preheat oven to 375F
On stovetop in large pot, boil pasta shells. Once ready, drain and rinse shells with cold water to prevent from sticking. Set aside. In a large pan also on stovetop, heat olive oil. Reduce to low-medium heat and add onions and garlic stirring frequently for approximately 2-3 minutes.
Add spinach to the pan and continue stirring for an additional 2 minutes until spinach has wilted. Set aside to cool.
In large mixing bowl add mozzarella cheese, ricotta cheese, parmesan cheese, egg, seasoning salt, pepper and parsley. Mix all ingredients together well.
Add the spinach, garlic, and onions from the pan to the mixing bowl. Mix well.
In shallow baking dish, pour approximately 3/4 of the jar/can of marinara sauce into the bottom of the dish.
Stuff cooked pasta shells with filling (approximately one heaping teaspoon full of filling into each shell) and place directly into the baking dish, in the marinara sauce. Repeat for all shells.
Top shells with remaining marinara sauce.
Cover baking dish with foil and place in oven for 30 minutes.
Remove foil and bake again, uncovered, for 10-15 more minutes. Serve and enjoy! 🤗
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